i dear, i love pasta more than just about anything. and not just any pasta: CREAMY pasta! although i’ve been craving a good thick marinara lately, but something about cheesy, creamy, al dente pasta just gets me every time. yum! :)

THANK YOU for posting this – never would’ve put lentils in sauce before but i think even my husband would go for this (he loves lentils but is generally opposed to other things non-meaty haha). this looks delicious and filling.

love the labels!

and YESYESYES i am a pasta lover. pretty much all kinds but especially angel hair. sometimes i get in the mood for a good penne with some chunky veggies and olives.

Mmmmmm…I LOVE pasta! I rarely get it at restaurants, because I feel like it’s always so laden with creamy, heavy sauces. But at home, I love simple pasta dishes with just a bit of olive oil and fresh ingredients. Perfecto!

I make something very similar but start with some veggies (zucchini, carrots, onions, garlic) and saute them and then add them to a bottle of pre-made pasta sauce. I then add one can garbanzo beans and heat the whole thing through and serve over couscous. Its a great easy meal to make and makes sooooo much!

I love pasta. I’d eat it everyday if I could. Nothing is more comforting than a pile of spaghetti and marinara. I don’t make it often, though, because it’s so heavy. That vegan Parmesan cheese is so interesting. I’ve yet to try nutritional yeast though I might have to soon with all the play it’s getting on blogs!

Great idea…I love pasta! I used to eat it all the time but I don’t care for the brown rice pasta as much so I haven’t been eating it. Still, this would be fabulous over rice or quinoa. Thanks for the great idea!

That looks soooo tasty! I’ve been trying to find a healthier replacement for ground round so thanks for the lentil suggestion!

Pasta is my ultimate comfort food, I never realized it until this past year but whenever I’m feeling down I always find myself craving it. I tend to load up the sauce with lots of veggies to make it healthier! But oddly, I’m not a spaghetti fan, I love rotini and penne most although I did make homemade spaghetti once and it was fantastic! There’s such a huge difference between fresh pasta and dried, store bought pasta!

I definitely loooooooooove pasta. Last night I made spaghetti with sweet potatoes and ricotta, and it was glorious. I love new combinations like that, and I wish I could take credit for it (I found the recipe online). I’m definitely going to try the lentil sauce – I love lentils!

I used to love pasta, but I haven’t had it in a while. Every now and again I’ll have macaroni and cheese because I love it so, but for the most part I swap other whole grains like rice for pasta. Yummm

Ever since I made the lentil based Snobby Joes from Veganomicon, I’ve been convinced that lentils are the perfect substitute for ground beef/turkey. I made lentil tacos last week (yum!) and I’ve thought about doing a lentil marinara, so I’m so glad to see it turned out awesome for you. Can’t wait to try it!

Wow. I am not vegan, but you certainly are giving me some ideas for more vegan-inspired dishes. How beautiful that is. I like that you focus on the positive aspects of the dish: the protein, the fibre, etc etc….versus dwelling on other things. You deserve all that food with all your crazy busy schedule!

I love pasta! I eat all whole wheat pasta though and I love lentils…this is too weird…here you post something about Quinoa for breakfast and I make it for dinner Mon. evening, then you talk about lentils for dinner and I have lentils for lunch….todododo….twilight zone.

I really need to try that ‘cheese!’ I love, love pasta – spaghetti, fettuccini, rotini, and gnocchi. Don’t like cream sauces, love tomato based sauces (your lentil twist looks great!). I switched to whole wheat 6 years ago and now the only time I have white pasta is if I’m in a restaurant and a sauce sounds too good to pass up. Whole wheat just tastes so much better.

I like pasta ok, but I’m pretty picky. I prefer angel hair if I’m going with some kind of tomato based sauce, but one of my friends makes the most amazing pasta salad that uses italian dressing and rotini noodles. I love throwing all kinds of veggies in my spaghetti sauce. I don’t think I’ve ever tried lentils before. That’s a great idea. Thanks!

I am a pasta QUEEN!!!! My favorite is cappelini (I know I did not spell that right) or angel hair with marinara sauce with mushrooms…YUM!!!
And yeah… you will be my hero if you can make linguini alfredo! For real.

Homesense…. has a GREAT marinara sauce… I tried it last weekend and it was AWESOME! I highly recommend it! It is all veggies….which i love more than anything! Also at William & Sonoma they have an amazing RUSTIC VEGETABLE sauce to DIE FOR…. i am sure you would love love love it!

all i have to say is OMG!!!! i am a huuuuge lentil fan and just last week i was giving some to my one year old son and i heated it up a little too much so i put some cold pasta sauce on it and it was the must delish thing i have ever tasted. love pasta but i stay away from it, not worth it to me!

That pasta sauce looks awesome! What a great idea to add lentils. It’s funny because I’ve always thought it sounded odd to add beans to tomato pasta sauce, so I never knew how to add protein. But the other day I added black beans for the first time, and they were great! When I got to thinking about the combination I suddenly realized – why not?! Kind of like your savory oats. It still seems kind of odd to me, but there is really no reason why! I’ve got to try those by the way:)

Yay! I make a similar sauce with red and green lentils, simmered long enough for the lentils to break down. It’s one of my husband’s favorite dinners, and he usually suggests it as the dish I serve for omni company. Nice work!

That’s so cool that Eric likes the cheeze. I’ve gotta make that!
Your spaghetti looks great. What kind of spaghetti did you use? Regular? Whole wheat? Rice pasta? Quinoa pasta? There are so many kinds today!

Have you seen this AWESOME vegan mac ‘n cheese recipe by the Puer2Raw twins? It’s SO good! I’ve made it the original version with quinoa, and also with whole wheat spaghetti.Totally easy and yummy!
http://www.loveveggiesandyoga.com/2009/12/guest-post-pure2raw-twins-michelle-lori.html

Love pasta!! I make a similar lentil and tomato pasta sauce (usually with mushrooms as well). I always make my tomatoey pasta sauce from scratch though – the key is good quality tomatoes (the cold-storage supermarket kind definitely doesn’t cut it! Use canned if you can’t get good, fresh tomatoes.)

Saute the onions and garlic in a little olive oil, then turn the heat down, put the lid on and wait 15mins until they are soft.

Turn the heat back up, add in some white wine (quarter of a cup or so) and cook the wine off.

Add the tomatoes (diced) and stir. Once they have been heated through, pop the lid of the saucepan back on, turn the heat down and simmer for 45mins to 1 hour.

When the sauce is done, I usually saute in a separate pan some cannelini beans, mushrooms and spinach, then toss through freshly cooked pasta with the tomatoey sauce, fresh basil and top with some toasted pinenuts.

OR – our other favourite –

Roast the whole tomatoes in the oven along with some thinly sliced eggplant and zucchini, brushed with a little olive oil. Toss all of them through freshly cooked pasta, breaking the tomatoes up as you go so that the tomatoes ooze all through the pasta. Top with toasted pinenuts. (This works well with cherry tomatoes)

Hi Angela,
Just a quick question about your labels (which look very pretty btw): I notice you have both ‘Dairy-free’ and ‘Vegan’ on them. Is this for consumers who don’t know that vegan does mean dairy-free? In that case, would it be worth putting ‘dairy and egg free’ or even ‘dairy, egg and honey-free’ to be clear?
Good luck with the new stockist,
Cheers,
Rachel

There’s also one in the Vegan with a Vengeance cookbook that uses pinenuts instead of cashews: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=109. It’s similar. I made one this week with MimicCreme. So easy!

I can give or take pasta. I don’t make it very often because it is SO easy for me to overeat it, I don’t think it’s very filling. However, topped with a lentil sauce it may just fill me! I love a good pasta primavera!

I love pasta, although I’m not a huge cream sauce fan. I go for tomato sauce every once in a while, but I love a drizzle of good olive oil and some roasted garlic or basil. I like thicker pastas like penna, and really love filled pastas. I like the chewy, thick taste.

You might want to try http://glutenfreegoddess.blogspot.com/ for a good vegan cream sauce. She’s got lots of modified recipes there that are delish, and you might find something you can tweak. I think she did dairy-free au gratin potatoes once.

I’ve just recently started to read your blog and I love it! What a great idea to use lentils instead of having to use meat! I’m going to have to try this sometime soon. Also, where did you get the napkin from? It’s so colorful!

Hm..I tried to leave a comment yesterday but it didn’t work! Sadface. It was my first comment, so I was all blah blah blah, I love your blog, etc. etc. etc. ;-) but I recommend the vegan alfredo from the cookbook Yellow Rose Recipes. Sooo good and easy. The Vegan YumYum version looks good too, and there are a whole bunch on the blog “Yeahthatveganshit” (just do a search for alfredo, I’m too lazy to dig up the links that I tried posting before!) Also, Vegan Dad made a version as did Happy Herbivore.